评论
打印
=====精彩回顾=====
你会用煎锅么？专家教你烹饪技巧
Hi, I’m Bianca Henry, today’s show food stylist. Welcome to today’s cooking school. Today we are gonna show you a series of pan techniques.You’ve probably heard these terms before: saute, sear, pan fry, deep fry. Maybe you think they are all a little bit alike. No, they are not. There are subtle little differences between them and we are gonna show you what those are right now.
大家好，我是Bianca Henry。现在是今天的食尚秀节目。欢迎参加今天的烹饪学堂。我们现在要向大家介绍一些烹饪技巧。你以前或许听说过这些词语：炒，煎，平底锅煎，炸。或许你认为他们大同小异。不，他们之间有着细微的差别，我们现在就向大家详细介绍。
For any kind of oil cooking such as a saute and a sear, you wanna start with pre-heated oil in a hot pan. We got it a little bit of oil in there and that wavy surface will tell you it’s ready to go. We are adding some sliced onions and peppers, gonna keep the food moving andthis is called saute. The food is gonna cook quickly, thoroughly without getting much shape and that’s what you wanna do for that.
对于任何种类的用油烹饪，比如炒和煎，都要用热的平底锅把油预热。我们这里有一点油，有点波纹的表面表明可以开始烹饪了。我们加入一些切片的洋葱和辣椒，不断翻动，这就叫炒。食物很快煮好，不需要什么造型，你就想要这样的效果。
Now, alternately, searing involves food in the pan that does not get stirred, does not get moved around. We are searing a little few scallops here. Once again the pan is hot, the oil is wavy. We are gonna add our scallops and let them sit in one place undisturbed for about two or three minutes while the underside gets nice and crispy coating. And look at the scallops from that plate, that’s what we are aiming for right there. And I promise you, you leave the food alone and this is gonna look like that.
而另一种方式，煎意味着食物在平底锅里不要搅动，不要翻转。我这里正在煎一些扇贝。平底锅也是热的，油表面起了波纹。我们把扇贝加进去，让它们在一个位置保持不动，大约两三分钟，直到底部煎成香脆的薄皮。看一下这个盘子里的扇贝，我们就是希望煎出这种效果。我保证，不用去管它，肯定能煎成这样。
Now moving down the line, we are gonna be doing some pan frying here. You can see there’s a lot more oil in this pan. You get about half an inch of oil in it. We are going to be sort of half frying our food, first on one side then on the other. We are using croquettes that have a crumb coating. When you're pan frying food such as fried chicken, croquettes, anything of that nature you want to have a little bit of crumb coating whether it’s bread crumbs, crush cereal such as cornflakes and rice crispies and you wanna gently lower it into the oil. And you get that immediate sizzle, which is what you want. Once again you gonna let it sit, let the underside get crispy. Let the inside get cooked then we’ll turn them over. Let them cook for another two or three minutes on the other side. And there we have our chicken croquettes completely finished, ready to eat.
看一下这里，我们要来煎什么食物。平底锅里的油要更多一点。大约有半英寸深。每次煎食物的一半，先煎一面，然后煎另一面。我们用的是裹了一层面包屑的肉丸子。当你用平底锅煎炸机，肉丸子，任何有一点面包屑包衣的食物时，要轻轻地把食物放入油里。马上就能听到嘶嘶的声音，这就是你想要的。这种方法也要让食物静止不动，让食物下面煎脆。里面也煎熟，然后翻转过来。另外一面再煎两三分钟。这样我们的鸡肉丸子就完全做好了，可以吃了。
Alright moving on to deep frying, everybody knows what deep frying is. You had donuts. You had French fries. Those are deep frying foods. We are gonna be doing vegetable tempura. The main thing about deep frying is you need a thermometer. You don’t need it for any of the others,but you do need it for deep frying. We’ve got a lot of oil in this pan about three inches worth. We wanna the food float freely in the oil and you need to control the temperature of the oil so the food does not get soggy. We’ve got it between 340 and 360. That’s about the constant temperature you wanna keep it in. Gonna dip the food and a little tempura butter. Very gently lower it into the oil you are gonna see the oil start to sizzle, which is a good sign. The food will float to the bottom then quickly to the top and once it gets golden brown, you are ready to take it out. So there you go four pan techniques. You’ve got these pans at home you probably don’t have these techniques and don’t even know it.
现在看一下怎样炸。每个人都知道所谓的炸是怎样的。面包圈，炸薯条，这些都是油炸食品。我们要做的是蔬菜天妇罗。油炸食物最主要的就是需要温度计。其他烹煮方法都不需要，但是油炸食品需要。平底锅里要放很多油，大约3英寸。我们要食物在油里自由漂浮，要控制油的温度，这样食物才不会烧焦。油温在340度至360度之间。保持这个温度。把食物和一点天妇罗黄油放下去。小心地把食物放入油里，你会看到油开始滋滋作响，这是好的迹象。食物会沉入底部，然后迅速漂浮到表面，炸成金黄色时就可以捞出来了。以上就是平底锅的四种用油烹饪的方法。家中都有这种平底锅，但是你或许没有掌握这些技巧，甚至根本不知道。
Thanks for watching cooking school. I’m Bianca Henry.
感谢收看我们的烹饪学堂节目。我是Bianca Henry。
